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Whisky or Whiskey?
Scotch Whisky and Irish Whiskey
Distinguished in the first instance
by the spelling. Although this is not always adhered to.
Generally Scottish, Japanese and Canadian are spelt 'whisky'.
Irish and American are spelt 'whiskey'
What is Whisky/Whiskey?
Whisky is an alcoholic distillate
made from a fermented mash of grain or malted grain. Stored
in oak containers during maturation. There are five big
families of whisky: Scotch, Irish, Bourbon, Rye and Canadian.
These main families are then sub-divided according to
either Flavour, Geographical area or Single or Blended.
Scotch Whisky
Is made and distilled in Scotland.
Scotch Whisky is stored and matured in oak casks for a
minimum of two years, although generally for 3 to 5 years.
Blended Whisky age stated must be that of the youngest
whisky in the blend.
There are two kinds of Scotch Whisky:
Malt Whisky used in the creation of blended whiskies,
or bottled as a single malt.
And Gain Whisky, which is combined with malt to create
famous blends.
Scotch grain whisky is usually made from 10-20% malted
barley, then other unmalted cereals such as maize or wheat
are added. Generally Malt Whisky is distilled twice, in
Pot Stills which resemble huge copper kettles. Characteristic
flavour comes partly from the Malt which is generally
dried over open peat fires, giving it a smoky taste.
Many of the oak barrels in which Scotch ages mostly come
from Spain and the USA. The Spanish casks are brought
over from Jerez and have previously been used to ferment
and/or store sherry. This imparts a rich, sweet finish
to the whisky. Retail for Scotch Whisky within the EC
must be of a strength of at least 40% alcohol by volume
when bottled.
Scotch Whisky : Single malt
Is the product of one single distillery
in Scotland. Made using malted barley as the only grain
ingredient. Can be a blend of single malts which are made
at the same distillery. All single malts must be produced
using a pot still, and aged and bottled within one of
the regions: Lowlands, Highlands, Speyside, Islay, Campletown.
Scotch Whisky : Further Classification
There are further subdivisions within each region. However,
generally each region has distinctive single malt production
methods, which range from type of barley, water, yeast,
or casks used in maturation. Or even whether to add a
layer of peat to the barley.
Old and notable rare malts have fetched 'telephone numbers'
at specialist auctions.
Irish Whiskey
Is made and distilled in Ireland
and matured in wooden casks for at least three years.
In the making of Irish Whiskey only half the barley is
malted or sprouted, then sent through pot stills in a
triple distillation process. Irish Whiskey characteristics
come from the fact that Malt is generally dried in a closed
kiln retaining its own natural taste (However there are
notable exceptions to this). Finally Irish Whiskey is
bottled at not less than 40% proof.
The triple distillation process is not unique to Ireland,
but it is a characteristic of Irish distillation and significant
in the ultimate end product, giving Irish Whiskey a purity
and lightness of body, and the absence of peat makes for
a mellow round flavour.
The world's best selling Irish Whiskey is Jameson.
American Whiskey
Includes 30 types of American Whiskies
Broadly distinguished into: Straights,
Blends of Straights, Spirit blends, Bottle in Bond, Bourbon,
Rye, Tennessee, Corn and Sour mash. More commonly American
Whiskies are known as Bourbon and Rye.
American Whiskey - Bourbon
It must be made in the USA and
made from a fermented mash of between 51-79% Indian corn.
Bourbon is distilled at not exceeding 160 proof. Aged
at no more than 125 proof for at least two years, in new
charred oak casks (American laws allows each to be used
only once). Most are aged between four to twelve years.
Bottled at no less than 80 proof. There is no geographical
classification although 99% of Bourbon Whiskey comes from
Kentucky, where the unique limestone spring water gives
a characteristic flavour. Often referred to as Kentucky
Straight Bourbon.
American Whiskey - Rye
Apart from being made in the USA,
there is no further geographical classification of Rye.
Straight Rye Whiskey is defined by its ingredients and
form of distillation. Rye Whiskey is made from a mash
consisting of at least 51% rye grain, and malted barley.
Produced by a continuous still method. Distilled at no
more than 160 proof. Maturation period for Rye Whiskey
is not defined. Although to be called Straight Rye, it
must be held for at least two years at no more than 125
proof in new charred oak barrels.
Canadian Whisky
Made in Canada. Distilled using
the continuous process, from cereal grain only: Rye, corn,
wheat, maize and barley. Usually containing a high percentage
of rye, although the final whisky is smoother and lighter
than American Rye or Bourbon.
Most Canadian Whiskies are blended multi-grained whiskies,
which are blended to produce light bodied, flavoured and
neutral whiskies. Aged for at least three years in charred
oak barrels.
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